We recently shared our adventure to San Luis Obispo with you, the one where we went to the Mission San Luis Obispo de Tolosa and Bubblegum Alley…well, here is the capper to that adventure…the amazing brunch we had at Luna Red in SLO.
Honestly, we did not have any expectation going in. We’ve heard many people speak highly of Luna Red but we’re always ones to make our own opinions. It was a touch warm to sit out on their patio, but damn, what a patio. We have to go back and enjoy that one of these days, I could see that becoming one of my favorite spots to hang out in SLO. The vibe (décor, ambiance…the whole shebang) was awesome…from the backless bar stools to the paint colors to the bar scene and back out to the patio; well done!
It has that feeling of being a night spot but turned out to be an amazing spot for brunch as well. As you know, Annie and I always sit at the bar and this time was no different. Quickly after we sat down they were already taking care of us…love that kind of quick acknowledgment and service. We also found out that where we chose to sit was right in front of where Chef Shaun Behrens runs the show. This is where he prepares many of the items off the menu and can also interact with the crowd.
The service and vibe met and exceeded our expectation, but being able to sit and chat with Shaun about his food blew any and all expectation out of the water. It’s similar to when we have the opportunity to have dinner with a winemaker where their wines are paired with the food. Having that “backstage access” is awesome, THIS is where the story gets told and the story is what we’re all about…the story is what this journey called life is all about.
Shaun has a great story, and rather than tell YOU all about it…I strongly encourage you to go in and sit at the bar (hopefully Shaun will be there, you have good odds since he’s there 6 days a week) and engage with him. That being said, the thing that intrigues me the most is their strong drive to be fresh, local, and sustainable. Much of this was written about in a couple different menus they had on hand, including the drink menu where they even have a focus on sustainability in the bar; meaning they want to use fresh, local fruits, herbs, nuts, and spices while having little to no waste. Again, when you go in, ask about some of their practices because it really is rather extensive. In fact, I think it intrigued Annie and I so much because we’ve been talking about doing more and more of this in our own home.
Here is the write up out of one of their menus that I found extremely interesting:
TAPAS: a wide variety of appetizers or snacks that is designed to encourage conversation in which people are not so focused upon eating an entire meal that is set before them. Tapas are meant to be savored at an unhurried pace.
What distinguishes tapas dining from other savoir-faire is more the spirit of the diner rather than the food itself. We are fun and socially engaging and our guests are free to try something different and unique. Enjoy the warm ambiance and gather around a variety of tastes.
We recognize the strong connections between plate, planet, people, and culture. Everyone has a fundamental right to the ethics of good food and consequently the responsibility to protect the heritage, tradition and culture that make this pleasure possible.
This turned into a great food experience and adventure…which means it encompassed all the characteristics and nuances that are important to Annie and I; from the establishment, ambiance, customer service, engagement, food, drink, and everything in between all while enjoying each other’s company in the moment. I certainly hope you’re getting out there and having some amazing food adventures and we hope to bring you more information once we buy a new house, on our journey through food in our home and our goals to be more sustainable, local, and fresh!!
Thanks again to the staff at Luna Red as well as Chef Shaun Behrens, Sous Chef Josh West, and Pastry Chef Sabine Djabrayan…keep up the fantastic work and we hope to be in again soon!!
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